Anthracnose caused by Colletotrichum sublineolum is considered one of the most important diseases of sorghum. The disease can cause up to 50% yield loss as it attacks all aerial parts of the plant. The pathogen is highly ...

Sorghum (Sorghum bicolor [L.] Moench) is a multi-purpose crop ranked fifth as the World’s major cereal after Maize, Wheat, Rice and Barley in terms of worldwide production and acreage. In Uganda, it is the third most ...

Sorghum is a marginal environment crop with needs for constant breeding to respond to the changes in the fragile agricultural production environment. Therefore understanding and utilizing the genetic variation in sorghum ...

Sorghum is a major staple food accounting for over 65 % of the carbohydrate requirements and 30% of the daily calorie intake for over 300 million people in developing economies of Africa and Asia. Sorghum production world ...

Sorghum (Sorghum bicolor, L. Moench) is a key cereal crop to over 500 million people in semi arid tropics. Sorghum production in subsistence farming is low and ranges between 0.5– 0.8 t/ha compared to potential yields of ...

Colletotrichum sublineolum, the causal agent of sorghum anthracnose, presents high variability, genetic instability and host specialisation, hence rapidly breaking down resistance. In Uganda, no population studies of ...

In sorghum, a predominantly self-pollinated crop, hybrid seed production relies exclusively on the cytoplasmic-genetic male sterility system. The system of hybrid development requires sorghum breeding programs to develop ...

Sorghum {Sorghum bicolour (L.) Moench (2n=2x=20)}, a C4 grass that diverged from maize about 15 million years ago, is the fifth major cereal crop in the world after wheat, rice, maize and barley. It has relatively small ...

Application of starter cultures in Obushera production has had some draw backs because of low residual sugars resulting into less sweet but sour tasting product that is not so appealing to consumers. This necessitated the ...

In the development of the production process for sorghum ice-cream cones, wheat was completely substituted with whole white sorghum flour. Eight white sorghum varieties available in Uganda were evaluated for their suitability ...